Hawthorn Jelly
When finished it makes a lovely red jelly perfect for serving with game, I like it with cheese
2½lb Ripe Hawthorn Berries.
2 Pints Water
Sugar/ *Jam sugar. (see method for quantity required).
Juice of a lemon.
Wash the hawthorn berries well and remove and stalks left on the berries discarding any damaged berries.
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Put the berries in a pan with the water and simmer for about an hour until the berries are soft and have absorbed most of the water.
Pour the liquid into container through a muslin cloth or Jelly bag and leave the juice to drip out slowly over night. Don't be tempted to squeeze the bag because this forces impurities into your jelly and makes it go cloudy.
Measure the juice into a pan and add 1lb of sugar to each pint of hawthorn juice.
Place the pan containing the juice and sugar mixture back on the cooker, add the lemon juice and heat gently until the sugar has dissolved.
Once dissolved, boil the jelly rapidly until it begins to set. Once ready pour the jelly into clean, sterilised jars that have been warmed, seal and label.
* jam sugar has some pectin added so aids the set …
Hawthorne Vodka.. going to try this one this year
Rinse the hawthorn berries and leave them to dry in the shadow - on paper towel.
Fill 2/3 of a clean glass jar with berries.
Cover well with clear, unflavored vodka - 40% alcohol content (80 proof).
Close the jar with a tight-fitting lid.
Let the berries steep for 5-6 weeks - in a dark place at room temperature, 18-20°C (64-68°F).
Shake lightly and taste it from time to time.
Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
Store it for a couple of months in a dark place at room temperature before serving.
) shall I send it on?
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